As usual, now that it's fall, I'm back on my soup kick. I even added a tab on the main page just for soups! My last post, on how to poach chicken breasts, was pretty boring, but there was a good reason - I needed the chicken for this soup!
This soup ranks up there with my roasted chicken noodle soup as far as comfort food goes. However, the roasted chicken noodle soup is a bit labor-intensive and takes a while. This soup, though, it takes just under half an hour, most of which is spent doing little more than watching a pot. I actually poach the chicken while the soup is simmering!
Cabbage in soup seems weird, but it really works - in this dish, it almost takes the place of pasta noodles, while adding tons of low-GI fiber to the dish without adding a lot of calories or carbs. You actually WANT to use prepared broth over chicken stock; the broth is light and delicate in flavor, while the stock kind of hits your taste buds with a chickeny fist.
Easy, cheap to prepare and comforting? This will likely become my new go-to 'sick' soup. For now, though, it's perfect with a nice big slice of garlic bread.
adapted from Tasty Comforts of North Georgia
1 lb poached chicken breasts, cut into bite-sized chunks
2-3 cups reserved poaching liquid
1 32oz carton low-sodium chicken broth
1 head of green cabbage, coarsely chopped
1 small sweet onion, finely dinced
1/2 lb baby carrots, halved
1 stalk celery, thinly sliced
1 pinch each celery seed, sage, salt and pepper
Bring the chicken broth to a boil over medium-high heat. Once boiling, add the cabbage, onion, carrot and celery. Stir in the celery seed, sage, salt and pepper.